Sheet Pan Protein Pancakes

It was a beautiful Sunday morning, and the kitchen was filled with a warm, sweet aroma as the golden pancakes bubbled in the oven. This recipe for Sheet Pan Protein Pancakes is not only quick to prepare but also convenient for feeding a crowd. With just 25 minutes from prep to table, you’ll enjoy fluffy pancakes without the hassle of flipping them one by one.

This recipe is perfect for families or meal-preppers looking for a wholesome breakfast option. You can whip these up for weekend brunch or make a big batch to enjoy throughout the week. Store leftovers in the fridge for quick and easy breakfasts on busy mornings.

Why You’ll Love This Recipe

• The soft, fluffy texture makes these pancakes incredibly satisfying.
• The sheet pan method allows you to cook a large batch at once.
• Blueberries add a burst of flavor, ensuring each bite is delicious.
• They are easy to slice and serve, perfect for families.

What You’ll Need

Gather the following ingredients to get started.

For the Pancake Batter

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 cups milk
• 4 large eggs
• 1 teaspoon vanilla extract

For Mixing In

• 1 cup blueberries

For Greasing

• Butter or oil (for greasing the pan)

Consider using almond milk for a dairy-free option.

Substitutions & Swaps

• All-purpose flour can be replaced with whole wheat flour.
• Milk may be substituted with any plant-based milk.
• Blueberries can be swapped for raspberries or banana slices.
• Use agave syrup instead of sugar for sweetness.

How to Make It

Follow these simple steps to create your pancakes.

Preheat and Grease

Preheat your oven to 425°F (220°C) and grease a large baking sheet with butter or oil.

Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Beat Wet Ingredients

In another bowl, beat the eggs and then add the milk and vanilla extract.

Combine Mixtures

Combine the wet ingredients with the dry ingredients until just mixed. Fold in the blueberries.

Spread Batter

Spread the batter evenly onto the prepared sheet pan.

Bake

Bake for about 15-20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.

Cool and Serve

Allow to cool slightly before slicing into squares. Serve warm or let cool completely and reheat for easy weekday breakfasts.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, they freeze well for quick breakfasts.
Reheat: Microwave for 30-45 seconds until warmed.

Tips for Best Results

• Use room temperature ingredients for a smoother batter.
• Do not overmix the batter to keep pancakes fluffy.
• Experiment with other fruit additions for variety.
• Adjust baking time based on your oven’s efficiency.

Serving Suggestions

• Pair with maple syrup and fresh fruit for a delightful breakfast.
• Serve alongside Greek yogurt for added protein.
• Enjoy with a side of bacon or sausage for a traditional touch.